MEYER LEMON SCONES 
1 small Meyer lemon
3/4 cup raisins or currants
2 cups Bisquick baking mix
1/4 cup sugar
1/2 cup water
1 tbsp. butter

Preheat oven to 450°F.

Grease cookie sheet. Squeeze juice of lemon to get about 1 tablespoon, finely grate the lemon skin and add juice and peel to measuring cup that will hold the 1/2 cup of water. Then mix all ingredients.

Turn sticky dough onto board floured with Bisquick. Fold over and over about 6 times. Form into an 8-inch circle, cut into 6 triangles.

Sprinkle the tops with sugar. Separate and bake in a circle about 10-12 minutes at 450°F. Split with forks and serve with butter.

Serves 3 to 6.

Submitted by: Karen Sheppard

recipe reviews
Meyer Lemon Scones
 #51734
 Jim Hmes (California) says:
Be careful to check on these near the end. I checked at 6 min. & they were coming along nicely. I got occupied at cleanup, didn't check until the bell went off at 10 min. Took them out immediately & they were thoroughly burnt on the bottom. I almost never burn things.
   #79146
 Swab Jockey (Michigan) says:
I rolled the dough like a log and then cut off 1/2" slices. This recipe made one dozen scones. Oh yes, I added 1/4 tsp of cinnamon to the dough.

 

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